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Fermentation optimization of oosporein produced by Chaetomium cupreum CH21-20(PDF)

Chinese Journal of Applied & Environmental Biology[ISSN:1006-687X/CN:51-1482/Q]

2019 01
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Fermentation optimization of oosporein produced by Chaetomium cupreum CH21-20
GOU Xuelei1 2 ZHONG Juan1** ZHOU Jinyan1 SHU Dan1 ZHAO Jie1 2 YANG Jie1 & TAN Hong1**
1 Key Laboratory of Environmental and Applied Microbiology, Chengdu Institute of Biology, Chinese Academy of Sciences, Chengdu 610041, China 2 University of Chinese Academy of Sciences, Beijing 100049, China
Chaetomium cupreum oosporein fermentation parameter composition of culture media response surface methodology
Q936 : TQ920

Oosporein is a dibenzoquinone pigment with broad-spectrum antimicrobial activities. The oosporein hyper-producing mutant strain Chaetomium cupreum CH21-20 was obtained via genetic modification. We studied the effects of the fermentation parameters on the production of oosporein in the fermentation process of CH21-20. The results showed that the optimal values of the fermentation parameters were: inoculum size 3%, initial pH 7.0, culture volume 60 mL per 250 mL shake flask, culture temperature 24 ℃, and rotation ratio 180 r/min. The results of the experiments for screening carbon and nitrogen sources and inorganic salts revealed that 15.0 g/L sucrose, 5.0 g/L protein powder, and 0.5 g/L sodium chloride had significant influences on the yield of oosporein. Accordingly, a Box-Behnken Design of three factors and three levels was designed for the production of oosporein as a response. The highest production of oosporein was 2547 μg/mL when the concentrations of sucrose, protein powder, and sodium chloride were 15.63 g/L, 5.22 g/L, and 0.53 g/L, respectively, after response surface prediction. The terminal production of oosporein reached 2478 μg/mL after the confirmatory experiment, enhanced by almost 56.14% compared to the production before the conditions were optimized. Thus, in the present study, stable and high-producing fermentation parameters of oosporein were determined in the shake-flask.


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Last Update: 2019-02-25